1 tsp fine sliced fresh ginger
2 each cloves garlic
1/4 cup lemon juice
2 tbsp brown sugar
1/4 cup olive oil
1/4 cup soy sauce
1 each green onion, chopped
Directions
Combine marinade ingredients. Place in glass bowl or dish that will
hold chicken in single layer. Add chicken; let marinate a minimum of
4 hours, turning occasionally. May be left in fridge, covered
overnight. Remove chicken from marinade. Grill chicken on barbecue,
basting with marinade at intervals, or bake 30 to 45 minutes in 350 F
degree oven or until cooked through.
Servings: 5 servings
Chicken Marinade Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
It is actually possible to trace the history of recipes back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, these, early recipes were just primitive pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he recounts how the ancient chefs used a good variety of spices and herbs, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices led to a torrent in recipe books, the majority of which are now in private collections. Over the following few hundred years, the wealthy families of the West competed to serve up the most exotic meals, and because of this the best chefs and their recipes were at a premium. Even so, it was during the nineteenth century that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cooking books were highly popular mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. The introduction of television brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken Marinade recipe.
